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The refrigerator light goes on...

Warm potato salads are perfect for serving with a casual dinner party. A grilled steak, barbecue chicken or shrimp all make the perfect meal. The flavor of the olive oil, thyme and capers com through in the warm vinaigrette.

Potato Choices for Salads

For potato salads choosing a waxy potato like red potatoes or Yukon Golds will work best (see Potatoes). After cooking they are not as flakey and hold together better.

Warm Potato Salad - Low Sodium Version

Servings = 6 | Serving size =about 1 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers. Reheat gently. This is good served as cold potato salad also.

4 quarts

water

2 lb

Yukon Gold or red potatoes (cut into 1 1/2 inch cubes)

3 Tbsp

olive oil

2 Tbsp

capers

2 Tbsp

caper juice

3

ribs celery (diced)

fresh ground black pepper (to taste)

1 tsp

fresh thyme leaves

Place the water in a large stock pot over high heat.

Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.

Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.